| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | New, Vegtime7 | 4 | servings |
INGREDIENTS
| 1/4 | c | Coarsely chopped walnuts; (2oz.) |
| Up to 1/2 cup | ||
| 6 | c | Baby spinach or other salad leaves; up to 8 cups |
| 2 | tb | Red wine vinegar |
| 1 | ts | Dijon mustard |
| 1/4 | c | Walnut oil |
| 1 | tb | Vegetable oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
INSTRUCTIONS
WALNUT VINAIGRETTE 4 TO 6 SERVINGS DAIRY-FREE Baby spinach leaves are best for this salad because their flavor and texture are especially delicate. But if you cannot find them, you can use any type of greens. Walnut oil has a smooth, rich flavor. It spoils very quickly, however, so buy it in small quantities and refrigerate it during hot weather. You can also use a good-quality olive oil. Preheat oven to 350 F. Spread walnuts in small baking pan. Bake until fragrant, watching closely to prevent burning and shaking pan occasionally, 3 to 5 minutes. Remove from oven and set aside to cool. Rinse spinach leaves and pat dry with paper towels. Place in large bowl. Vinaigrette: In small bowl, whisk together vinegar and mustard. Gradually whisk in both oils until well blended. Season with salt and pepper. Pour enough vinaigrette over spinach to coat and toss. Divide among serving plates. Sprinkle with toasted walnuts. PER SERVING: 134 CAL.; 3G PROT.; 12G TOTAL FAT (1G SAT. FAT); 4G CARB.; 0 CHOL.; 350MG SOD.; 3G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on May 09, 1999. Recipe by: Vegetarian Times Magazine, May 1999, page 36 Converted by MM_Buster v2.0l.
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